Chapter XXI. Cakes. Part 3

White Layer Cake

(This amount of soda and hydrochloric acid is equivalent to 4 teaspoons of baking powder).

Cream the sugar and butter together. Beat one egg slightly and add to the creamed butter and sugar. Stir in the hydrochloric acid. Sift the soda with the flour. Add the milk and the flour alternately to the first mixture. Add the flavoring. Beat the remaining egg whites until stiff and fold into the batter. Bake in layers in a moderately hot oven. Use any desired cake filling between the layers.

Cinnamon Cake

Cream the butter. Add the sugar slowly, the beaten eggs and the hydrochloric acid. Sift the flour, soda, salt and cinnamon together. To the first mixture add the milk and the dry ingredients alternately. Turn into a buttered cake tin and bake in a moderately hot oven about twenty minutes or until firm and elastic to the touch.

If baking powder is used, substitute one teaspoon of baking powder for the hydrochloric acid and one-fourth teaspoon of soda. It will also be necessary to use one-half teaspoon of soda to neutralize the acid of the molasses.

Nut Cake

Add one-half cup chopped English walnuts to the plain cake recipe, using scant measure of butter. Bake in oblong pans in a loaf about one and one-half inches thick. Ice or serve plain.

Mix and sift the flour, sugar and soda together. Put the egg, butter, vanilla, and milk together and beat with a dover egg beater until light. Add the hydrochloric acid and stir in the dry ingredients. Turn into a loaf tin or bake in layers.

If baking powder is used sift it with the dry ingredients and omit the acid and soda.

Cream the butter. Add the sugar gradually, the beaten egg and the hydrochloric acid. Sift flour, soda and cinnamon together and add alternately with the milk to the first mixture. Roll to one-third inch in thickness. Sprinkle with granulated sugar. Cut into shape with a cookie cutter. Place on buttered or floured tins and bake in a hot oven until nicely browned. If desired a raisin or walnut meat may be placed in each cookie before baking.